★Ingredients
4 carrots, diced
2 pounds ground beef
4 celery ribs, chopped
4 potatoes, peeled and cut into 1-inch pieces
1 onion, chopped
1 (15.25 ounce) can whole kernel corn, drained and rinsed
1 (15 ounce) can peas, undrained
1 (15 ounce) can tomato sauce
1 (15 ounce) can green beans, drained and rinsed
1 (14.5 ounce) can whole tomatoes, crushed
Ground black pepper to taste
¼ cup water, as needed
1 bay leaf, or more to taste
⅛ teaspoon ground thyme
★Directions
- Cook the Ground Beef
- Crumble ground beef into a stockpot over medium-high heat.
- Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 7 to 10 minutes.
- Drain and discard any excess grease.
- Cook the Vegetables
- Stir in carrots, celery, and onion into the pot with the beef.
- Cook and stir until vegetables are soft, about 5 minutes.
- Add Remaining Ingredients
- Stir in potatoes, corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes.
- Season with ground black pepper.
- Add bay leaf and ground thyme.
- Simmer the Soup
- Pour in 1/4 cup water if needed, replenishing as needed while cooking.
- Bring soup to a simmer.
- Cover and cook, stirring regularly, until potatoes are tender, about 1 hour.
Tips
- Adjust seasoning to taste before serving.
- You can add more water or broth if the soup becomes too thick.
- For extra flavor, consider adding minced garlic when cooking the vegetables.